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Learn how to make my mini Earl Grey Pound Cakes. It's a wonderful spring cake recipe for a brunch or even Mother's Day that is coming up. You can make it in this mini cake tin or double the recipe for a full-sized bundt pan. Both recipes are in the description and follow below. Happy Baking! Enjoy! :) xx Beth SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite ****SIGN UP FOR MY SUBSCRIPTION BOX***https://goo.gl/PBv2nY SHOP MY FAVORITE KITCHEN PRODUCTS IN MY AMAZON SHOP! http://amzn.to/2jaXw5n (These links go to amazon where I am an affiliate partner) SIGN UP FOR MY NEWSLETTER! http://bit.ly/2tktWg8 BETH’S EARL GRAY POUND CAKES (MINI VERSION) Makes 6 Mini Pound Cakes INGREDIENTS: ½ cup (120 g) butter, softened 1 cup (200 g) sugar 3 eggs, room temperature 1 tbsp (15 ml) orange zest 1 tsp (5 ml) vanilla 1 1/3 cups (160 g) sifted flour ½ tsp (2.5 ml) salt 1 tsp (5 ml) baking powder ½ cup (120 ml) milk 3 Earl Gray tea bags METHOD: Preheat oven to 350F (175C) degrees. Spray Bundt pan with baking spray and distribute well with a pastry brush. Warm ½ cup of milk in a sauce pan. Add 3 Earl Gray tea bags. Allow it to steep for 5-7 minutes. Discard bags and allow milk to cool. Sift together the flour, salt and baking powder and set aside. Cream together butter and sugar until very light and fluffy. Add the eggs to the butter mixture, 1 at a time. For a quick way to warm up eggs to room temperature, place them in a bowl with warm water for 5 mins while butter is creaming together). Add vanilla and zest and beat to combine. Then add the flour mixture to the batter in thirds, alternating with the Earl Gray mixture. just until combined, being careful not to over mix! (or your cake will be tough) Scoop into the molds with a small ice cream scoop. Bake 20 mins until a toothpick comes out clean. Once cooled, reverse tin and cakes onto a cooling rack. Dust with powdered sugar. Serve with homemade whipped cream or vanilla ice cream. BETH’S EARL GRAY POUND CAKES (FULL-SIZED VERSION) Makes 1 Bundt Cake in a 10-cup pan INGREDIENTS: 1 cup (240 g) butter, softened 2 cups (400 g) sugar 6 eggs, room temperature 2 tbsp. (30 ml) orange zest 2 tsp (10 ml) vanilla 2 2/3 (520 g) cups sifted flour 1 tsp (5 ml) salt 2 tsp (10 ml) baking powder 1 cup (240 ml) milk 6 Earl Gray tea bags METHOD: Preheat oven to 350F(175C) degrees. Spray a 10-cup Bundt pan with baking spray. Warm milk in a sauce pan. Add 6 Earl Gray tea bags. Allow it to steep for 5-7 minutes. Discard bags and allow milk to cool. Sift together the flour, salt and baking powder and set aside. Cream together butter and sugar until very light and fluffy. Add the eggs to the butter mixture, 1 at a time. For a quick way to warm up eggs to room temperature, place them in a bowl with warm water for 5 mins while butter is creaming together). Add vanilla and zest and beat to combine. Then add the flour mixture to the batter in thirds, alternating with the Earl Gray mixture. just until combined, being careful not to over mix! (or your cake will be tough) Pour batter into pan. Bake 40-45 mins until a toothpick comes out clean. Once cooled, reverse tin and cake onto a cooling rack. Dust with powdered sugar. Serve with homemade whipped cream or vanilla ice cream. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Make butter at home! In this video, we describe the basic steps of butter making with easily obtained supplies. You can make your own butter churn, and butter, for about $5. For written directions, documentation, etc, please visit our website at: http://totalwingnut.blogspot.com/
Watch more How to Make Cupcakes videos: http://www.howcast.com/videos/493009-How-to-Keep-Cupcakes-Moist-Cupcake-Baking Love cupcakes? Learn how to keep them moist in this video, where you'll learn the secrets of professional bakers. "Hi my name is Amanda Oakleaf. I am of head baker, decorator of Amanda Oakleaf cakes of Wisconsin, Massachusetts where we do cup cakes, wedding cakes, birthday cakes anything you think of we can make it into a cake and today I will be talking to you about baking cup cakes. Keeping cup cakes moist is important to the cup cake process. It starts with baking you don't want to over bake the cup cakes because exposing it to much air in the oven will dry them easily and then from there you will want to leave the cup cakes to cool at room temperature. Make sure they are cool with a touch before you start butter creaming them. If they are too hot they will melt the butter cream and if you are not going to butter cream them right away stick them in an airtight container in plastic and they can for 3 days fresh. Once you do butter cream them you can serve them but if you have any left over's and you want to keep them in the fridge store them in a container wrap them in a plastic and stick it into he fridge and then you can serve them again you will give them a few hours to come back to room temperature that way the butter cream and the butter cake will all be nice and soft and that way you will have full flavor. Another thing to keep in mind for keeping cup cakes moist is to know whether the recipe has butter or oil in the cake. Butter cakes ted to dry up quicker when they are exposed to air whereas oil based cakes lasts a bit longer and will keep longer then butter cakes."
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taste is very good!!
How to Make Cupcakes with Delicious Cupcake Recipes
Making Cupcakes has never been Easier. Learn to bake cupcakes for any occasion and apply unique icing techniques!